paprika, cumin and beef in a bowl. Season with salt and pepper, then toss to combine. Set aside for 10 minutes to marinate.
Heat a wok or large frypan over medium heat. When hot, add the beef mixture and stir-fry for 1-2 minutes until the beef is browned. Add the kidney beans, tomato and 1 tablespoon water, then simmer over medium heat for about
5 minutes or until the tomatoes have softened. Stir in the chopped coriander, and season to taste with salt and pepper.
Divide the mixture among plates and top with coriander sprigs. Serve with boiled basmati rice and guacamole.